March 16, 2011

March 04, 2011

Here is the latest video from Kat's Kitchen. This is part two of the Tofu Ricotta recipe I posted earlier this week. This casserole is delicious! You can use the sauce recipe for any type of pasta really. It's a pretty simple/ quick marinara recipe and you know how I like simple + quick!

In a large, deep pan over high heat bring water and sea salt (and veg bullion) to a boil; gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn.

Stir in butter substitute, if you wish, and more salt if needed (you won't need it if you use the bullion).

Oil a 9x9 baking dish, spoon polenta into it and let set up overnight in the fridge if you're going to bake it in a casserole. If no then do the following: oil a deep medium sized bowl, spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate. Mixture will unmold and hold its shape. Cut polenta into thick slices and serve hot. Top with your favorite tomato sauce.

February 28, 2011

February 02, 2011

So it's a literal blizzard up here in Michigan and in preparation for said winter storm I took a trip to the store to stock up on my favorite soup staples: dried beans, potatoes, carrots, and celery. I had onion, garlic, veggie bouillon, and the usual herbs and spices at home.

For all the nay-sayers out there who think being a vegetarian is more expensive than being a meat eater, let me just tell you that the $33 I spent at the store on Monday will yield enough food for me to eat for several weeks provided I use my freezer. Potatoes and dried beans are awesome budget saving stomach fillers! But I digress...

Anyway, I decided to use the black eyed peas as the base for my soup simply because itwas something different. For some reason they really aren't a bean I use that often. Plus, I thought this would be a great base for a hearty, down home, all American comfort soup on a cold winter day. I was right!

Dried parsley- lots! At least a tablespoon.This should be the main herb ingredient besides salt and pepper

Thyme-dash

Dill weed- dash

Basil-medium amount (more like a teaspoon)

Oregano-dash

Paprika-to taste

White pepper- probably about a ½ t to 1 t

In a large stock pot combine the black eyed peas, potatoes, onions, water, bouilloncubes, garlic, salt, pepper, oil, and bay leaves.Bring to a boil, reduce heat a little to agentle boil and leave for 30-35 minutes.Then add the celery, carrots, and remaining herbs and spices.You may want to add a little more salt and pepper here.Bring back to a boil then reduce to a simmer for about 15 minutes stirring occasionally.Add the tomato and stir in.Simmer five minutes then turn off heat, cover, and let stand 10 minutes.Stirwell and let cool about five minutes before serving.Serve with crackers or pretzels and hummus.

January 07, 2011

In this video I make seitan Fajitas which turned out to be really delicious! I have a few notes though because I used way too much chili powder and also my camera battery was low so some of the recipe got cut off. I have a higher tolerance for spicy food than almost anyone I knowso if I think this dish is a little too spicy then believe me, it is!

So anyway, here is the recipe:

1 package seitan strips

2 cups breading mixture (see pan fried tofu vlog)

4.5 T canola or vegetable oil (3 for the seitan and 1.5 for the onion mixture)

½ a yellow onion cubed

½ a red onion cubed

1 C carrot chips

1 jalapeno pepper finely chopped

½ Serrano pepper finely chopped

Sea salt and black pepper to taste

½ T chili powder

1t cayenne pepper

Dash red pepper flakes

Dash white pepper

Dash cumin

Dash paprika

Dash 2 C frozen corn succotash OR

½ each 1 red bell pepper and 1 green bell pepper

½ C black beans

1 C frozen corn

Juice of one lime

1 C fresh tomato cut into large strips

¼ C chopped fresh cilantro

¼ C chopped fresh parsley

Lightly bread the seitan while oil is heating in a non stick skillet. Pan fry seitan turning often. Meanwhile, heat the rest of the oil over medium heat and add the onions cooking until they’re almost translucent. Then add the carrots and garlic. Once onions are translucent and carrots arestarting to cook combine the onions with the seitan in the larger of the two skillets. Next, add the peppers (if you’re using bell peppers add them at the same time) and the spices along with a splash of waterto prevent sticking. Once the peppers start to cook add the frozen corn/ bean mixture, the tomatoes, and the limejuice. Stir for several minutes until everything is hot then toss in the parsley and cilantro and stir for about 2 or2 minutes. Top with vegan cheese and vegan sour crème and serve over rice or in tortillas.